Pescatarian Whole30 Chicken Soup with Zucchini Ribbons
Total time55 min
Prep time15 min
Cook time40 min
4.8(15)
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetarian chicken-style broth. - 1 tsp salt, plus more to taste
- 2 medium zucchini
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic, thyme, oregano, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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